Above: Lipavi C10 container, N10 polycarbonate rack. Lipavi C10L lid.

Serves 4-6
Level of difficulty: 2.75


Beef chuck roast/steak, approximately 2 lbs/1 Kg.
Powdered egg white, as needed.
Preferred seasonings of your choice–salt not to exceed 2 teaspoons/lb. of meat.
Onion, 0.5 each, chopped fine.
Tomato paste, 1 oz/30 g, diluted with
Red wine, 2 oz/60 ml.
Mushrooms, sliced, 2 oz.
Flour, 2 Tablespoons/20 g.
Water, 1 cup/225 ml.

Equipment requirements:

A large skillet, a wooden spoon and a spatula. This is one of those recipes.

Starting Point: No Patter, Just the Facts

Any roast labeled “Chuck steak” or “Chuck roast” will work in this recipe. Thick is preferred over thin. This one was cut from a generic “chuck roll” that I purchased at the local “wholesale to the public” warehouse. I recommend selecting one that looks as much like this as possible, within obvious limits.

Preheat the sous vide bath to 128 F/53 C.

Vacuum seal the roast in heat rated plastic, stage into a rack and lower into the bath.

Process at 128 F/53 C for 48 hours.

We’re In the pink now…

And in the pink we will stay…


Family style…

or ala Carte…

Parsley coulis, tomato oil.

Norm King

Visit us on Facebook at https://www.facebook.com/groups/272128179509149/